Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.

Beat the whites until stiff. Continue beating while slowly adding salt and sugar. Fold in the coconut. Drop onto baking sheets
by the teaspoonful; cookies should be about 1 inch in diameter. Bake sheets one at a time 15 to 20 minutes until cookies are
golden brown.

Melt chocolate in a double boiler. Allow to cool. Re-heat chocolate until it just melts (it should be fairly thick). Drizzel
over macaroons.

Macaroons are the final of the eight cookies my Granma always made for Christmas. (The others were Springerle, Ausstecherle,
Anisplaetzchen, Spritz, vanilla wreathes, forgotten cookies, chocolate chip.) Her recipe has never turned up in her recipe
collection. This version is from one of my favorite German cookbooks.

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Recipe last updated Saturday October 15, 2005